Tuna mousse

The truth is that in these day , very, very heat.. I am too lazy of going to cook. But you have to eat ....Don´t you?
I really love the fresh bluefin tuna, but the difficulty of finding it, I'll settle for a can
.
So I made this for dinner tuna mousse, which is also very versatile and can be used for appetizers or just to spreads. We feelt on the beach again  with this dish fresh  and simpes

Ingredients 1 medium white onion grated 2 cans of tuna fish  4 tablespoons Dijon mustard 500 ml fresh cream 7g unflavored gelatin  Diced tomato, parsley Flakes of pistachios to decorate

Method: Mix grated onion with tuna and mustard Add cream and mix well. Add  dissolved gelatin in water, stir well, and season with salt and pepper.  Put on glasses, and put into refrigerator. When  firm cover with sliced ​​tomatoes and parsley and pistachios flakes.